Way behind on my Sunday dinners as these recipes are from a party we hosted over Memorial Day weekend (on Sunday, of course!). B and I love having dinner parties, but we often find our menus can be too ambitious or hard to execute while entertaining guests. This year we decided to go with a … Continue Reading
Lately I’ve been experimenting more with Asian flavor combinations and really enjoying the results. B and I recently planted a Thai basil plant, which I’ve found goes very well with sauteed greens. For the mahi mahi… 3 mahi mahi fillets (about 1 lb) 1/2 cup olive oil 1/2 cup rice wine vinegar … Continue Reading
Full disclosure: this is actually a Sunday brunch recipe, but I think it would work equally well for a light spring dinner. Almost all of its ingredients you can find in season at the farmers’ market right now. For the frittata: 2 tablespoons olive oil 1 cup chopped green onions 1 12-ounce … Continue Reading
This salad was inspired by one I used to get regularly from a now defunct restaurant called Rabbit, which served lightly-dressed field greens on a dollop of pesto with grilled carrots on top. I made a more simplified version but I was pleasantly surprised by how well it captured the taste of the original. Oh, … Continue Reading
